June is officially the start of summer, so I browsed recipe friendly picnics cookies/desserts. I found this one –Butterscotch Toffee Cookies—and they look scrumptious!
Ingredients
2 large eggs, room temperature
1/2 cup canola oil
1 package butter pecan cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1 package (8 ounces) milk chocolate English toffee bits
Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.
ENJOY!
Sew Colorful 